Fig & Almond Bundt Cake

• 2 1/2 cups all-purpose flour
• 1 cup whole toasted almond
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 cup fresh orange juice
• 1 cup finely chopped fresh fig

1. Grease and flour a 9-inch Bundt pan.
2. In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
3. Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
4. In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
5. Bake cake at 350u0b0 for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

flour, almond, baking powder, ground cinnamon, salt, sugar, vegetable oil, eggs, vanilla, almond extract, orange juice, fresh fig

Taken from www.food.com/recipe/fig-almond-bundt-cake-127690 (may not work)